Miniature Raisin Bran Muffins

Miniature Raisin Bran Muffins (Adapted from KAF Baking Companion)

3/4 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup packed brown sugar
1/3 cup canola oil
1/4 cup molasses
2 large eggs
1 teaspoon vanilla
3/4 cup wheat bran
1/2 cup old-fashioned rolled oats
1/2 cup golden raisins

Preheat oven to 425 degrees

In a medium bowl, whisk together flours, baking powder, cinnamon and salt.

In another medium bowl, whisk together milk, brown sugar, canola oil, molasses, eggs and vanilla. Stir in wheat bran and oats until well combined - set aside and let rest for 15 minutes.

Pour the flour mixture into the bran and oat mixture, stirring just until combined - fold in raisins. Evenly divide the batter between miniature muffin tins coated with nonstick spray (filling each cup almost to the top). If you end up with any empty wells, pour a little water into each. Place pan into the oven and bake until the tops spring back when lightly pressed in the middle or a toothpick placed in the center of a muffin comes out mostly clean with a few moist crumbs attached, about 6 to 9 minutes. Remove from the oven and place pan on a wire rack to cool for 2 minutes before turning the muffins out onto a wire rack to cool completely.

Makes about 40 miniature muffins.

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